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All Journal JKPK (Jurnal Kimia dan Pendidikan Kimia) al Kimiya : Jurnal Ilmu Kimia dan Terapan
Islamiati, Fitri Nur
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry

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Synthesis and Characterization of Polyaniline/CuO Nanocomposites with Various Temperature Sunarya, Risa Rahmawati; Sidik, Yosi Yosiva; Islamiati, Fitri Nur
JKPK (Jurnal Kimia dan Pendidikan Kimia) Vol 9, No 2 (2024): JKPK (Jurnal Kimia dan Pendidikan Kimia)
Publisher : Program Studi Pendidikan Kimia FKIP Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkpk.v9i2.90819

Abstract

Polyaniline (PANI) metal oxide composites are known for their high electrical conductivity, environmental stability, and enhanced mechanical strength, making them valuable in applications such as sensors, batteries, and electromagnetic shielding. This study focuses on synthesizing and characterizing PANI/CuO nanocomposites to examine their structural, morphological, and functional properties at different synthesis temperatures. By integrating the conductive polymer PANI with copper oxide (CuO), a p-type semiconductor with a narrow band gap, the material’s capabilities are significantly enhanced. The oxidative polymerization of aniline, the process by which PANI is formed, requires precise control of oxidizing agents and reaction conditions, as these factors directly affect the polymerization, conductivity, and overall properties of the resulting nanocomposite. The PANI/CuO nanocomposites were synthesized at three different temperatures: 10℃, 25℃, and 50℃, to determine how temperature affects their characteristics. Fourier Transform Infrared (FTIR) spectroscopy and Scanning Electron Microscopy (SEM) were employed to analyze these nanocomposites. FTIR results revealed shifts in the quinoid and benzenoid rings, indicating hydrogen bonding between the NH group of PANI and the CuO surface, which accelerates charge transfer. The SEM analysis showed that while pure PANI exhibits a uniform globular morphology, the PANI/CuO nanocomposites display a nanorod morphology. These morphological differences impact the surface area and electrical conductivity of the composites, highlighting the significance of temperature in tailoring the material's properties for specific applications.
The Effect of pH and Temperature on The Stability of Anthocyanins from Black Soybean Skin Extracts Sunarya, Risa Rahmawati; Subarkah, Cucu Zenab; Purliantoro, Dwi; Taskinih, Taskinih; Islamiati, Fitri Nur
al Kimiya: Jurnal Ilmu Kimia dan Terapan Vol 11, No 1 (2024): al Kimiya: Jurnal Ilmu Kimia dan Terapan
Publisher : Department of Chemistry, Faculty of Science and Technology, UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ak.v11i1.35861

Abstract

Anthocyanins are natural dyes of purple and red. Anthocyanin dyes are applied in various industries as a drink or food coloring. As natural dyes, anthocyanins have an important role in human health. This research aimed to analyze the stability of anthocyanins from black soybean skin extract at varying pH and temperature. Anthocyanins from black soybean skins are macerated using two kinds of solvents. The solvents are distilled water + 30% citric acid and 70% ethanol + 1% HCl. Maceration was carried out at a temperature of 4℃. Then the anthocyanin was treated at a temperature range of 40-90℃ and pH of 5-9 and its absorbance was measured using UV-Vis’s spectrometry. The concentration of anthocyanin from black soybean skins is from the solvent distilled water + 30% citric acid of 1.992 mg/L, while from the solvent 70% ethanol + 1% HCl it was 1.936 mg/L. The color stability temperature t of black soybean skin extract was carried out at temperatures of 40°C, 50°C, 60°C, 70°C, 80°C, and 90°C. with respective absorbance of 0.274; 0.247; 0.237; 0.227; and 0.214. The higher the temperature, the anthocyanin content decreases. pH test was carried out at pH 5, 6, 7, 8, and 9 with respective absorbance values of 1.831; 1,759; 1,229; 1,118; and 1,066. The pH test showed that the higher the pH, the anthocyanin content was reduced, while the application of additional anthocyanin to white agar as food coloring showed that the anthocyanin content was only 0.125. It can be concluded that anthocyanins have good stability at low temperatures and acidic pH.
The Effect of pH and Temperature on The Stability of Anthocyanins from Black Soybean Skin Extracts Sunarya, Risa Rahmawati; Subarkah, Cucu Zenab; Purliantoro, Dwi; Taskinih, Taskinih; Islamiati, Fitri Nur
al Kimiya: Jurnal Ilmu Kimia dan Terapan Vol. 11 No. 1 (2024): al Kimiya: Jurnal Ilmu Kimia dan Terapan
Publisher : Department of Chemistry, Faculty of Science and Technology, UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ak.v11i1.35861

Abstract

Anthocyanins are natural dyes of purple and red. Anthocyanin dyes are applied in various industries as a drink or food coloring. As natural dyes, anthocyanins have an important role in human health. This research aimed to analyze the stability of anthocyanins from black soybean skin extract at varying pH and temperature. Anthocyanins from black soybean skins are macerated using two kinds of solvents. The solvents are distilled water + 30% citric acid and 70% ethanol + 1% HCl. Maceration was carried out at a temperature of 4℃. Then the anthocyanin was treated at a temperature range of 40-90℃ and pH of 5-9 and its absorbance was measured using UV-Vis’s spectrometry. The concentration of anthocyanin from black soybean skins is from the solvent distilled water + 30% citric acid of 1.992 mg/L, while from the solvent 70% ethanol + 1% HCl it was 1.936 mg/L. The color stability temperature t of black soybean skin extract was carried out at temperatures of 40°C, 50°C, 60°C, 70°C, 80°C, and 90°C. with respective absorbance of 0.274; 0.247; 0.237; 0.227; and 0.214. The higher the temperature, the anthocyanin content decreases. pH test was carried out at pH 5, 6, 7, 8, and 9 with respective absorbance values of 1.831; 1,759; 1,229; 1,118; and 1,066. The pH test showed that the higher the pH, the anthocyanin content was reduced, while the application of additional anthocyanin to white agar as food coloring showed that the anthocyanin content was only 0.125. It can be concluded that anthocyanins have good stability at low temperatures and acidic pH.
Co-Authors Cucu Zenab Subarkah Dwi Purliantoro Sidik, Yosi Yosiva Sunarya, Risa Rahmawati Taskinih, Taskinih